FlavScents AInsights Entry for Ethyl 3-(furfuryl thio) propionate (CAS: 94278-27-0)

1. Identity & Chemical Information

• Common Name(s): Ethyl 3-(furfuryl thio) propionate
• IUPAC Name: Ethyl 3-(furfurylthio)propanoate
• CAS Number: 94278-27-0
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C10H14O3S
• Molecular Weight: 214.28 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains an ester functional group and a sulfur-containing furfuryl moiety, which are significant for its odor profile. The ester group contributes to its fruity characteristics, while the sulfur component adds complexity and depth to its aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl 3-(furfuryl thio) propionate is characterized by a complex aroma profile that combines fruity and sulfurous notes. It is often described as having a sweet, fruity odor reminiscent of pineapple or tropical fruits, with a subtle, earthy undertone attributed to the sulfur component. The intensity of the odor is moderate, making it suitable for use as a background note or modifier in flavor compositions. Specific taste and odor thresholds are not clearly reported in the literature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not widely reported as occurring naturally in significant quantities. It is typically synthesized for use in flavor and fragrance applications. The formation of ethyl 3-(furfuryl thio) propionate can involve esterification reactions where furfuryl mercaptan is reacted with ethyl acrylate under controlled conditions. Its synthetic nature means it is not typically classified under "natural flavor" or "natural fragrance" designations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ethyl 3-(furfuryl thio) propionate is used in various flavor categories, particularly in fruit and tropical flavor profiles. It serves as a functional modifier, enhancing the authenticity and complexity of fruit flavors. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering sulfur notes. It is generally stable under typical food processing conditions, although care should be taken to avoid excessive heat which may lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl 3-(furfuryl thio) propionate is valued for its ability to impart a unique, fruity-sulfurous note that can enhance the realism of fruity and gourmand fragrance compositions. It is typically used in trace amounts, often less than 0.1% of the total fragrance composition, to avoid overwhelming the blend. Its volatility is moderate, contributing primarily to the middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety guidelines.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence reported.
• Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
• Latin America: No specific data; adherence to MERCOSUR and local regulations is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; general safety practices for synthetic flavor compounds should be followed.
• Dermal Exposure: No specific IFRA restrictions; however, potential for irritation or sensitization should be evaluated in formulation.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl 3-(furfuryl thio) propionate is valued for its ability to enhance the authenticity of fruit flavors and add complexity to fragrance compositions. It synergizes well with other fruity and tropical notes. Formulators should be cautious of its sulfurous character, which can become overpowering if used in excess. It is often under-utilized due to its potent aroma, but when balanced correctly, it can significantly enhance product profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl 3-(furfuryl thio) propionate is well-established in terms of its chemical identity and sensory characteristics. However, specific regulatory and toxicological data are limited, necessitating reliance on general industry practices and safety guidelines. Known data gaps include specific regulatory approvals and detailed toxicological profiles.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-14 09:30:25 GMT (p2)